WEBVTT 1 00:00:01.550 --> 00:00:08.160 Great kid. Sweet. Sour. 2 00:00:12.870 --> 00:00:19.790 Soup with the today is. Welcome to great taste 3 00:00:20.100 --> 00:00:26.580 green building supply We're live as we are every 1st Tuesday I am totally bookended 4 00:00:27.220 --> 00:00:32.330 by Can't you walk Hi Hi Steve Hansen That is not cool that you don't have to know 5 00:00:32.340 --> 00:00:37.150 why I don't go that route and I like get closer closer right exactly you guys talk 6 00:00:37.160 --> 00:00:40.620 talk away right yeah right this is my son Jake 7 00:00:40.630 --> 00:00:45.110 a boss hi hi dad thanks so much for having me on Great to be here I just want to 8 00:00:45.120 --> 00:00:50.330 say one thing he brought some Indian for he was in Bloomington Indiana and he 9 00:00:50.340 --> 00:00:54.860 brought some Indian food that he had made the so we had it last night and that was 10 00:00:54.870 --> 00:00:59.690 Monday so he brought this food that he made on Sunday and I made an exception and 11 00:00:59.700 --> 00:01:05.740 ate leftovers and it was unbelievable and by me yeah you have this fantastic post 12 00:01:05.800 --> 00:01:11.260 you need to know I don't mean. It's hard to remember here it is I had it yeah it 13 00:01:11.270 --> 00:01:15.880 was great yeah it really was Yeah absolutely and it had sneering at so I could be 14 00:01:15.890 --> 00:01:19.410 better Yeah so we're going to talk about that my friends are always my friends are 15 00:01:19.420 --> 00:01:23.300 always really amazed when I make dinner for them they think that it's so fancy and 16 00:01:23.310 --> 00:01:27.510 so challenging but of course once you show them how simple it is it's an amazing 17 00:01:27.640 --> 00:01:30.290 kind of little trick that you can do when you're entertaining it's to make fresh 18 00:01:30.300 --> 00:01:33.470 cheese at home yeah you know one thing I forgot to do is to remind everybody to 19 00:01:33.480 --> 00:01:39.110 turn their cell phones off especially the co-host since she had hers on me so I did 20 00:01:39.120 --> 00:01:43.160 I did that in part Bethany would kind of use it if you will moment right you know 21 00:01:43.170 --> 00:01:45.880 you have to wait till the microphones in front of you because otherwise it won't 22 00:01:45.890 --> 00:01:51.290 work I'll do my best so we are going to kind of have 23 00:01:51.870 --> 00:01:57.320 a lot of fun playing with summer stuff so that you guys can have great 4th of July 24 00:01:57.580 --> 00:02:02.310 picnic food and we've done some of the stuff before but it never grows old and 25 00:02:02.320 --> 00:02:03.670 we're going to do a kind of a little bit of 26 00:02:03.710 --> 00:02:09.590 a different take on it and actually the 3 of us have 3 different takes on it but 27 00:02:09.600 --> 00:02:16.280 since Kathy made the main and the main course she gets to have her take 1st and 28 00:02:16.290 --> 00:02:20.700 then Jake when are going to talk about. Our little ideas about how to how to change 29 00:02:20.710 --> 00:02:21.100 things up 30 00:02:21.110 --> 00:02:26.000 a bit right OK to make I get they get what I made OK go ahead yeah go get what you 31 00:02:26.010 --> 00:02:28.880 made and we have so we have 32 00:02:29.130 --> 00:02:34.300 a lot of really different foods and plan we have condiment this is 33 00:02:34.520 --> 00:02:41.120 a quick onion pickle. To tell you how to make love. And I love 34 00:02:41.130 --> 00:02:45.400 refrigerator pickles refrigerator pickles are another thing that is easy to make 35 00:02:45.560 --> 00:02:49.540 and impresses your friends when they say wow you through these pickles together so 36 00:02:49.550 --> 00:02:53.890 quickly that's incredible but really they're quite simple and what's funny is I was 37 00:02:53.900 --> 00:02:56.600 going to ask you this question actually the reason it impresses people is because 38 00:02:56.610 --> 00:03:01.010 they don't know how to cook so what would you say what would you say is you know 39 00:03:01.020 --> 00:03:04.940 what the percentage of people in their thirty's that are you know in your circle 40 00:03:05.000 --> 00:03:10.350 what percentage of them do you think actually cook almost none because graduate 41 00:03:10.360 --> 00:03:15.740 students even if they know how to cook they don't have time to do it you know it's 42 00:03:15.750 --> 00:03:20.940 interesting all right the interesting about pick on the eye and says it's not real 43 00:03:20.950 --> 00:03:26.321 and they're not cooked so it they are cooked technically because they're in vinegar 44 00:03:26.371 --> 00:03:32.401 right just like you know when you make when you make. A change you know it's cooked 45 00:03:32.411 --> 00:03:35.611 with the acid right so that's that's cool I mean they're cooked in 46 00:03:35.621 --> 00:03:40.461 a certain way but they're really cool so we've got that and what else what are you 47 00:03:40.471 --> 00:03:42.141 going to show people we wouldn't have had up 48 00:03:42.151 --> 00:03:45.561 a little bit and I knew that Parker and it's something I've been making for 49 00:03:45.571 --> 00:03:47.981 a long time and we may have even made it on the show 50 00:03:48.271 --> 00:03:51.421 a good number of years ago but. This was 51 00:03:51.431 --> 00:03:57.541 a recipe I found somewhere and it was the recipe was for nuts white rice. 52 00:03:59.101 --> 00:04:03.411 She and chili powder and I added 53 00:04:03.811 --> 00:04:10.361 a wild rice make sure and yes she change you drop the white rice Yeah right took 54 00:04:10.371 --> 00:04:17.331 that white rice at me and smoked paprika and that's it it's very simple just us 55 00:04:17.471 --> 00:04:22.011 for ingredients I'm actually making some rice here because the rice has to be 56 00:04:22.021 --> 00:04:27.741 really hot so that it it melts the cheese and makes 57 00:04:27.751 --> 00:04:32.251 a burger so I'll show you that when that's all that price is almost done I'll show 58 00:04:32.261 --> 00:04:36.981 you how that goes but that's my the basic recipe you both have you know we have 59 00:04:36.991 --> 00:04:41.041 a little twist on it but but the thing is that we're testing I've had discussion 60 00:04:41.091 --> 00:04:44.921 maybe I'll get your perspective on this then we've we've talked about this before 61 00:04:44.931 --> 00:04:47.451 we talked about it today it's like you go to 62 00:04:47.491 --> 00:04:52.221 a restaurant that has maybe their burger restaurant and in today's marketplace most 63 00:04:52.231 --> 00:04:53.781 burger restaurant have 64 00:04:53.821 --> 00:04:56.861 a vegetarian burger on the menu whether it's something they actually make or 65 00:04:56.871 --> 00:05:00.851 something that they buy frozen and they serve or whatever and it's usually pretty 66 00:05:00.861 --> 00:05:04.321 bad and most of time is beings being 67 00:05:04.331 --> 00:05:09.661 a burger and I've just never been able to stand this is so simple it's it's like it 68 00:05:09.671 --> 00:05:14.221 doesn't take any amount of time to do it's so much better than the those other 69 00:05:14.351 --> 00:05:20.561 burgers these are all like much more creative people than. And we are. 70 00:05:21.901 --> 00:05:28.671 Is it OK to include you. Anyway I just don't get it why 71 00:05:28.711 --> 00:05:33.551 why why why aren't burgers like this you know on menus places that you can't hold 72 00:05:33.561 --> 00:05:37.321 that no you don't know the rules and you know the rules are that no one touches 73 00:05:37.331 --> 00:05:41.401 this Mike but you're always be his son and the reason and the reason is it's not 74 00:05:41.411 --> 00:05:41.531 even 75 00:05:41.541 --> 00:05:45.681 a rebel things I was you know I've been I've been rebelling against the rules and 76 00:05:45.691 --> 00:05:49.921 so I was 10 but here's the thing you have to understand it's not ego people you 77 00:05:49.931 --> 00:05:54.061 know think oh he won't leave give up the mike it's because Jason strong from 78 00:05:54.071 --> 00:05:58.941 Fairfax Media Center who produces the show says don't let anybody take the mike 79 00:05:58.951 --> 00:06:02.661 because there's lots of noise that goes along with that that makes perfect sense 80 00:06:02.911 --> 00:06:06.461 that makes perfect sense about what I wanted to say was that we should talk 81 00:06:06.471 --> 00:06:10.341 a little bit about why we don't like most restaurant veggie burgers so we can 82 00:06:10.351 --> 00:06:15.491 understand why this is such a superior alternative So for example if I have 83 00:06:15.941 --> 00:06:18.721 a product that is made to perfectly simulate 84 00:06:18.851 --> 00:06:21.361 a meat burger Well I grew up vegetarian so 85 00:06:21.371 --> 00:06:23.841 a perfectly simulated meat burger actually is 86 00:06:23.851 --> 00:06:27.971 a huge turnoff to my palate I don't want to eat something that tastes perfectly 87 00:06:28.031 --> 00:06:32.291 feels perfectly like meat that's not something that I was raised cultured to enjoy 88 00:06:32.761 --> 00:06:34.451 then if it's something like 89 00:06:34.491 --> 00:06:39.041 a vegetable burger that's rich in primarily vegetable matter like broccoli and 90 00:06:39.051 --> 00:06:43.151 spinach and things like that they're typically seasoned poorly and fall apart at 91 00:06:43.161 --> 00:06:48.141 a touch you tap them they crumble you taste them and they don't have enough salt or 92 00:06:48.151 --> 00:06:49.791 they have a strong taste of iron or 93 00:06:49.801 --> 00:06:54.941 a kind of bitterness to them from the seasoning. And they really lack the kind of 94 00:06:55.381 --> 00:07:00.791 unctuousness and multilayered appeal that something like Cathy's burgers brings you 95 00:07:00.801 --> 00:07:03.891 know is really interesting now on the other hand even though he might have been 96 00:07:03.901 --> 00:07:04.671 raised as 97 00:07:04.681 --> 00:07:11.291 a vegetarian I really like the taste of vegan or vegetarian burger Stet 98 00:07:11.341 --> 00:07:16.971 mimic try to mimic meat and there we talked about this I think on the show there's 99 00:07:16.981 --> 00:07:22.231 2 basic 2 big guys in it in the field 2 big companies the field impossible burger 100 00:07:22.781 --> 00:07:28.903 and. Beyond Meat right exactly thank you Tom so impossible we're going beyond meat 101 00:07:28.943 --> 00:07:34.513 and they both have taken widely different approaches impossible burger genetically 102 00:07:34.523 --> 00:07:35.573 modified as 103 00:07:36.043 --> 00:07:42.773 a yeast to mimic heem which is evidently I guess the I don't know all the you know 104 00:07:42.783 --> 00:07:48.223 major stuff but it's like them the thing in meat that gives it its flavor and then 105 00:07:48.233 --> 00:07:54.343 they also now in version 2 they also used to not only modified soybeans as the next 106 00:07:54.383 --> 00:08:01.003 big as the biggest ingredient in it and so you can go to Burger King and you'll be 107 00:08:01.013 --> 00:08:04.953 able to get the impossible whopper anywhere but you really need to know what you're 108 00:08:04.963 --> 00:08:09.083 eating you know because that's something you may not be interested in and that kind 109 00:08:09.093 --> 00:08:13.853 of thing so they've taken that one strategy and the other company has the non 110 00:08:13.863 --> 00:08:17.343 G.M.O. Certification Beyond Meat and they've taken 111 00:08:17.353 --> 00:08:21.423 a completely different obviously tact where they're going down that road and the 112 00:08:21.433 --> 00:08:28.273 major ingredient in their meat type burger is pea protein and 113 00:08:28.813 --> 00:08:34.023 actually it tastes pretty darn good and you can get that Carl's Jr and I don't know 114 00:08:34.063 --> 00:08:37.770 there's I'm sure other. No I mean I'm told that in 115 00:08:37.780 --> 00:08:42.170 a fast food restaurant setting you can get that at Carl's Jr and I don't know if 116 00:08:42.180 --> 00:08:44.990 there's probably some other places but but it's there's a it's 117 00:08:45.000 --> 00:08:49.930 a pretty big battle and it's what I like about it it's so interesting is that the 118 00:08:49.940 --> 00:08:54.340 lines were really drawn very dramatically you know you've got this one company 119 00:08:54.570 --> 00:08:59.500 that's just is going all out with conventional food essentially and you've got this 120 00:08:59.510 --> 00:09:03.380 other company that has said no we're going to take you know we're going to go this 121 00:09:03.390 --> 00:09:07.310 non genetically modified way so it's kind of interesting and the only place I've 122 00:09:07.320 --> 00:09:12.840 had the impossible were was at White Castle and it was really awful but people like 123 00:09:12.850 --> 00:09:16.800 it so anyway you have any comments as 124 00:09:16.810 --> 00:09:23.480 a kid who grew up eating high the era Hardy's sandwiches hold the meat the were 125 00:09:23.490 --> 00:09:29.740 just wines with cheese in ketchup between them when we would travel. But I'm really 126 00:09:30.040 --> 00:09:35.080 I'm really amazed by the fact you can get multiple kinds of vegetarian burgers at 127 00:09:35.090 --> 00:09:40.010 fast food restaurants Unfortunately I don't like any of them and. It's incredible 128 00:09:40.020 --> 00:09:43.560 how far the culture has come you know and there are other chains around that 129 00:09:43.570 --> 00:09:47.550 specialize and in different types of approaches but these are the ones that are 130 00:09:47.590 --> 00:09:51.550 trying to mimic the meat and actually if you listen to their marketing especially 131 00:09:51.560 --> 00:09:56.120 the guy from impossible burger he stated very clearly from the very beginning that 132 00:09:56.130 --> 00:09:59.180 he has no he doesn't care if one person has 133 00:09:59.190 --> 00:10:03.820 a vegetarian or vegan buys his product you know he's only marketing to people who 134 00:10:03.830 --> 00:10:07.860 eat meat and so it's that's another interesting approach I think Mary you had 135 00:10:07.870 --> 00:10:10.130 a question we want people to hear you but I'll repeat it. 136 00:10:15.350 --> 00:10:17.260 Oh if meat grown in 137 00:10:17.270 --> 00:10:21.630 a laboratory so yeah that's going to be the one of the next big things also right 138 00:10:21.640 --> 00:10:23.770 yes so you've got kind of both you got 139 00:10:23.780 --> 00:10:25.680 a lot of stuff happening and let's put it that way yeah 140 00:10:25.690 --> 00:10:31.120 a lot of stuff happening personally we like to just cook our food from things that 141 00:10:31.130 --> 00:10:36.560 we know what they are and we enjoy you know trying to get the freshest food 142 00:10:36.570 --> 00:10:38.560 possible and Luckily we live in 143 00:10:38.570 --> 00:10:45.190 a. Place that that's very easy to do for the most part even in the winter which is 144 00:10:45.200 --> 00:10:49.270 great because we have an all year round farmer's market which is fantastic and yes 145 00:10:49.270 --> 00:10:56.250 . I. Have. I don't I 146 00:10:56.260 --> 00:11:01.890 don't think that I've ever you asked if if if there were if I've had that and the 147 00:11:01.900 --> 00:11:04.590 answer is No I haven't have done so but I'm sure 148 00:11:04.630 --> 00:11:08.050 a lot of people do make veggie burgers with beets they like to do it that way so 149 00:11:08.060 --> 00:11:14.540 that it looks red and also mimics meat and it's OK but you tell me after this 150 00:11:15.050 --> 00:11:20.440 what's the better burger OK we'll see who might like to be one. Who might like to 151 00:11:20.450 --> 00:11:24.640 be and she might not but I bet she's I bet she'll like that 152 00:11:24.680 --> 00:11:29.000 a lot you know so I know a scholar who's produced 153 00:11:29.040 --> 00:11:33.260 a book length volume on laboratory grown meat is there 154 00:11:33.270 --> 00:11:36.970 a place where people can go to get extra resources that we mention in the show 155 00:11:37.300 --> 00:11:42.430 a blog or anything like that a website we can post resources Instagram page 156 00:11:42.440 --> 00:11:43.460 a Facebook reckon share 157 00:11:43.470 --> 00:11:49.080 a link to the book or anything like that when. You just give it to me all right 158 00:11:49.090 --> 00:11:55.490 I'll give it to you. After say you know that's a great idea OK so. We've got 159 00:11:55.500 --> 00:11:57.940 a lot to cover because we've got to do these burgers she's going to show you how to 160 00:11:57.950 --> 00:12:01.260 make those We're going to talk about oven roasted fries who've got sweet potatoes 161 00:12:01.270 --> 00:12:05.770 and regular potatoes we've got a really great dessert is going to make it 162 00:12:06.140 --> 00:12:12.930 a an ale. Which is going to be super on the burgers and she's also going to talk 163 00:12:12.940 --> 00:12:13.230 about 164 00:12:13.240 --> 00:12:16.850 a little bit about how to make the pickles so all that's going to be happening on 165 00:12:16.860 --> 00:12:23.660 the show but I would be. Remiss if I didn't mention some of you were there we had 166 00:12:23.670 --> 00:12:26.190 a fantastic event over the weekend where there was 167 00:12:26.200 --> 00:12:30.760 a screening of the movie are in charge see it to screenings one of them was 168 00:12:30.770 --> 00:12:35.730 completely sold out which was off some analysts support from businesses in town 169 00:12:36.130 --> 00:12:39.080 including Green Building Supply everybody's Whole Foods J. 170 00:12:39.090 --> 00:12:44.640 Boyle err on name tell help me out. And bread. 171 00:12:46.651 --> 00:12:49.141 Already said. Ferguson shop 172 00:12:49.151 --> 00:12:56.110 a distributor village realty. Aaron I see you got mission 173 00:12:56.120 --> 00:13:01.570 twice. At home store fantastic selling all the tickets taking it all takes 174 00:13:01.580 --> 00:13:05.640 a lot of time to do all that front line printing contributed some of the some of 175 00:13:05.650 --> 00:13:06.280 the P.R. 176 00:13:06.290 --> 00:13:11.780 Material so it was great everybody loved it you can everybody love the screening 177 00:13:12.350 --> 00:13:14.460 point material House screening in L.A. 178 00:13:14.470 --> 00:13:17.840 Starting Wednesday he's trying to get his car together. Because it. 179 00:13:21.960 --> 00:13:26.500 So I'll tack thank you so much and they tell us of course and the great thing about 180 00:13:26.510 --> 00:13:29.880 it was not only was it a great event there were lots of people it was 181 00:13:29.890 --> 00:13:34.810 a lot of fun but it raised money for the large cupboard summer food program and 182 00:13:34.820 --> 00:13:39.360 Laura Cohen their executive director is here with us and she I wanted her to come 183 00:13:39.370 --> 00:13:44.470 and talk about some aspect of you know contributions you can make to the Lord's 184 00:13:44.480 --> 00:13:49.080 cupboard that I didn't have any idea about and I was really excited to to learn 185 00:13:49.090 --> 00:13:54.900 about that so please yes so the thing that I believe you're talking about is fresh 186 00:13:54.910 --> 00:14:00.890 produce we absolutely accept donations of fresh produce and it basically goes out 187 00:14:00.900 --> 00:14:05.960 as quickly as it comes and I mean we go through we've received I've been there for 188 00:14:05.970 --> 00:14:11.560 6 years over the 6 years we've received anywhere between $49000.00 pounds of 189 00:14:11.570 --> 00:14:12.070 produce 190 00:14:12.080 --> 00:14:18.210 a year and it goes there is so so little that goes bad it just doesn't sit there 191 00:14:18.220 --> 00:14:22.330 long enough to go bad and you know it's course every summer depending on the 192 00:14:22.340 --> 00:14:25.830 weather there is something that we get way too much of you know it's cucumbers or 193 00:14:25.840 --> 00:14:30.710 it's zucchini or it's tomatoes depending on what's gone. But it it all goes one way 194 00:14:30.720 --> 00:14:32.680 or another so what let's say we have 195 00:14:32.690 --> 00:14:37.270 a garden and we have some extra or whatever it plant tomatoes or Keeney what do we 196 00:14:37.280 --> 00:14:42.870 do yeah yeah just bring it to the Lord's cupboard Monday through Friday one to 4 197 00:14:42.930 --> 00:14:46.490 it's great if it can get there early in the week because that way it doesn't sit 198 00:14:46.500 --> 00:14:51.400 there over the weekend and get dried out or anything but yeah I mean we even have 199 00:14:51.410 --> 00:14:56.960 people in the. Munity who are planting an extra row for us we've had quite 200 00:14:56.970 --> 00:15:00.580 a few kids who have planted little gardens because they wanted to be able to do 201 00:15:00.590 --> 00:15:05.480 something for the lower it's covered so we'll take it all and even there are some 202 00:15:05.490 --> 00:15:10.730 folks in town who really do some some unusual that stables and squashes and stuff 203 00:15:11.000 --> 00:15:16.420 and we love it you know when when folks bring things like that and we say OK what 204 00:15:16.430 --> 00:15:21.800 is it and how do you cook it and then we pass that along to our clients and they're 205 00:15:21.810 --> 00:15:25.690 more than willing to try new things so they can get that and yeah that's that's 206 00:15:25.700 --> 00:15:31.210 really that's really terrific and I'm sure that these type of outreach efforts go 207 00:15:31.220 --> 00:15:35.350 on in most communities around the United States and since this is on You Tube on 208 00:15:35.360 --> 00:15:38.480 the Fairfield media center channel you know if you're listening or if you're 209 00:15:38.490 --> 00:15:42.070 watching this somewhere else all you have to do is is there an easy way to usually 210 00:15:42.080 --> 00:15:45.080 find out who handles those kind of efforts in 211 00:15:45.090 --> 00:15:50.450 a particular town yeah I mean basically it's usually going to be as easy as calling 212 00:15:50.460 --> 00:15:55.750 your local food pantry or even the Regional Food Bank and they would know how to 213 00:15:55.760 --> 00:15:59.640 get your extra produce somewhere will it be will it where it will be used well 214 00:16:00.230 --> 00:16:06.600 fantastic and and in addition to that the Summer Love program. Obviously needs 215 00:16:06.610 --> 00:16:11.070 ongoing support probably for the summer so if you want to just explain you know 216 00:16:11.430 --> 00:16:13.930 what that is yes so the Love program is 217 00:16:14.860 --> 00:16:19.000 a program that happens during the Fairfield school summer break and it is 218 00:16:19.270 --> 00:16:23.840 specifically geared toward helping feed the kiddo those that are home from school 219 00:16:24.470 --> 00:16:31.130 so more than half of the kids in the Fairfield school district qualify for free and 220 00:16:31.140 --> 00:16:36.060 reduced price lunch is during the school year but those are not nearly as available 221 00:16:36.070 --> 00:16:42.610 during the summer so one of my fantastic volunteers came up with this idea 10 years 222 00:16:42.620 --> 00:16:44.200 ago to start up 223 00:16:44.210 --> 00:16:47.790 a summertime program to help those those kids who are eating mom and dad out of 224 00:16:47.800 --> 00:16:50.960 house and home while they're home for the summer and it's just 225 00:16:50.970 --> 00:16:53.970 a little extra food each week kid friendly food that hopefully has 226 00:16:53.980 --> 00:16:57.860 a little nutrition to it and then we also do 227 00:16:57.870 --> 00:17:04.070 a small voucher that the parents can use to go buy again food were specific on the 228 00:17:04.080 --> 00:17:08.340 voucher about what they can buy and that's you know typically fresh things and 229 00:17:08.350 --> 00:17:11.530 things that have some nutritional value and it's just 230 00:17:11.540 --> 00:17:15.720 a 15 or $20.00 voucher that those parents can come in and get but you'd think we 231 00:17:15.730 --> 00:17:16.290 were handing them 232 00:17:16.300 --> 00:17:21.200 a $1000.00 they are so excited about that little bit of extra help so it's 233 00:17:21.210 --> 00:17:27.110 expensive we do about $500.00 loaf orders each summer so it adds up but we really 234 00:17:27.120 --> 00:17:32.260 believe in it thanks so much for everything that you do very great Laura calling 235 00:17:32.270 --> 00:17:37.020 the executive director of the Lord's cupboard All right we got to get going right 236 00:17:37.030 --> 00:17:43.930 we have I actually I'm going to be sorry me yeah. The rice is done 237 00:17:43.990 --> 00:17:46.920 so I'm going to shut just show you how easy it is to make 238 00:17:46.970 --> 00:17:53.700 a darker. So we prepped everything don't care if the cup because. 239 00:17:55.070 --> 00:17:58.170 You know we were talking you know even used what I mean that's if you want to you 240 00:17:58.180 --> 00:18:02.400 could toast them if you want though they get cooked in the oven there's all kinds 241 00:18:02.410 --> 00:18:05.570 of different things you could do we think the cons and walnuts would probably be 242 00:18:05.580 --> 00:18:08.782 the 2 best choice stratosphere and then we've got 243 00:18:08.792 --> 00:18:12.882 a really nice cheddar sharp cheddar again you can use whatever cheese you want but 244 00:18:12.892 --> 00:18:19.325 the chatter is really nice and that's Milton Creamery. Let's see classics 245 00:18:19.825 --> 00:18:23.905 I think quite old fashioned cheddar I believe is in the creamery it's great because 246 00:18:23.915 --> 00:18:27.945 they're an hour away so it's basically just a local one and it is 247 00:18:27.955 --> 00:18:33.965 a really nice chatter and then I'm really into smoked paprika and everybody else 248 00:18:34.815 --> 00:18:36.305 I think adds a lot to that so it's 249 00:18:36.315 --> 00:18:42.968 a taste kind of bad. Yeah it's good. And 250 00:18:42.978 --> 00:18:45.338 a table fan of chili powder and I don't have 251 00:18:45.348 --> 00:18:50.748 a tablespoon but I happen to. Know you better believe we're going to put more of 252 00:18:50.758 --> 00:18:57.649 the top paprika in there too if you put it that yeah so so the main thing here 253 00:18:57.659 --> 00:19:03.989 is that. This recipe other than the seasonings is pretty 254 00:19:04.649 --> 00:19:11.009 easy one cup of nuts one cup of cheese 255 00:19:11.169 --> 00:19:18.019 one cup dry cuts of rice wild rice mix so it's 111 it's got to 256 00:19:18.029 --> 00:19:21.519 once you're in roundtables literally pound one tablespoon of chili powder and then 257 00:19:21.529 --> 00:19:26.299 you make sure your rice is hot and you just put that in here and stir it quite 258 00:19:26.309 --> 00:19:33.219 a bit and. It will coagulate into a burger and then I freeze them just for 259 00:19:33.229 --> 00:19:39.850 a little bit just because it holds them together better so that's the basic. That's 260 00:19:39.860 --> 00:19:44.090 you can't get much easier than and it's really really simple and you'll you'll see 261 00:19:44.100 --> 00:19:49.770 how good their They're really good but people do yeah that's it I mean that's how 262 00:19:49.780 --> 00:19:55.950 simple really it is now the thing is that some people are never satisfied with 263 00:19:55.960 --> 00:20:00.140 recipes that have to tinker with them so we are we've always called this Cathy's 264 00:20:00.150 --> 00:20:01.200 burger is 265 00:20:01.210 --> 00:20:08.160 a Cathy's burgers right but now there's another version right. I started making 266 00:20:08.170 --> 00:20:11.780 them for my friends in Bloomington calling them Benji burgers and they kept asking 267 00:20:11.790 --> 00:20:16.090 where the veggies what veggies are Enet And as you've seen it contains rice and 268 00:20:16.100 --> 00:20:19.080 nuts and cheese and vegetables so I decided that we needed 269 00:20:19.090 --> 00:20:23.590 a new name for them and my husband over there came up with the name wild burgers 270 00:20:23.630 --> 00:20:24.410 because they're based on 271 00:20:24.420 --> 00:20:31.330 a wild rice mix and I decided that I wanted to kick it up to the next level in 272 00:20:31.340 --> 00:20:35.490 my kitchen and try experiment with different flavors what I ended up doing was 273 00:20:35.500 --> 00:20:39.920 throwing in a whole bunch of different spices that add I think 274 00:20:39.930 --> 00:20:46.370 a kind of more layered and and scrumptious experience when you choose through the 275 00:20:46.380 --> 00:20:52.090 burger as I also bake my burgers off thicker than the burgers that were 276 00:20:52.100 --> 00:20:57.000 traditionally made in the kitchen with Cathy and so I add instead of smoked paprika 277 00:20:57.010 --> 00:21:01.750 I use regular paprika and I use apple wood smoked salt to bring some of that smoke 278 00:21:01.760 --> 00:21:07.300 unison and the sweetness of the apple wood smoke salt and then I use garlic powder 279 00:21:07.340 --> 00:21:14.040 and onion powder and mustard powder and I use some. One 280 00:21:14.160 --> 00:21:21.060 or carom seed. And. You have to be really careful with it because it can make 281 00:21:21.070 --> 00:21:23.860 dishes very kind of seem salty so you just use 282 00:21:23.870 --> 00:21:30.580 a small amount of one and then I also use cayenne. And I am 283 00:21:30.620 --> 00:21:35.390 very particular about the cheese that I use because I think that the cheese has the 284 00:21:35.400 --> 00:21:41.150 most substantial effect on the flavor of the burger so I'm pretty set on I'm pretty 285 00:21:41.410 --> 00:21:48.120 convicted in the use of carry golds Dubliner cheese. Or 286 00:21:48.130 --> 00:21:54.850 as my husband calls it the. End so the Dubliner is 287 00:21:54.860 --> 00:22:01.420 a kind of sweet firm cheese that has the properties of an aged chatter but 288 00:22:01.760 --> 00:22:04.190 it also has some of the qualities of 289 00:22:04.200 --> 00:22:10.300 a Parmesan cheese you sometimes get the little white crystals in it and it has 290 00:22:10.310 --> 00:22:14.610 a very rich flavor that lends itself well to I don't want to call it 291 00:22:14.620 --> 00:22:19.710 a meeting as in the burgers but instead rich and textured mouthfeel and 292 00:22:19.750 --> 00:22:24.711 a full flavored bite. So sometime we're going to try that we're going to have to 293 00:22:24.721 --> 00:22:29.641 try your particular version but as I mentioned to you this afternoon since Kathy 294 00:22:29.651 --> 00:22:33.691 was making these I let her do it her way right because I want to live and want to 295 00:22:33.701 --> 00:22:38.561 get in trouble right now so I'm I'm I'm not too smart but I do have 296 00:22:38.571 --> 00:22:41.911 a few smart. Mart in a pinch and 297 00:22:41.921 --> 00:22:45.901 a pinch of snuff. Why because my grandmother would always at 298 00:22:45.911 --> 00:22:50.751 a pinch of cinnamon to her savory dishes so I carry that unison you know and I'd 299 00:22:50.761 --> 00:22:57.461 like that so what I would like to try though in terms of my own refund 300 00:22:57.691 --> 00:22:59.951 is I'd like to do away with all those powders because I'm not 301 00:22:59.961 --> 00:23:02.551 a powder kind of guy and you're not cooking on 302 00:23:02.561 --> 00:23:09.191 a graduate student budget. Fair or not fair enough and I would like to use for 303 00:23:09.201 --> 00:23:16.111 example fresh garlic in here and also I would like to put in what's 304 00:23:16.121 --> 00:23:19.821 the other thing that I want that's fresh I want shallots right I want to put fresh 305 00:23:19.831 --> 00:23:24.591 shallots in and try that but I think Kathy you might be interested in her 306 00:23:24.601 --> 00:23:26.091 perspective because I thought it was 307 00:23:26.101 --> 00:23:31.091 a valid one why do you why did you tell me that you kind of like it this way as 308 00:23:31.101 --> 00:23:34.691 opposed to all the other stuff that I might want to add or that Jacob might want to 309 00:23:34.701 --> 00:23:35.801 add what I feel like it's 310 00:23:35.811 --> 00:23:39.811 a base and then you can do so much with it I'm going to make 311 00:23:39.821 --> 00:23:42.491 a daily and we have 312 00:23:42.531 --> 00:23:48.391 a pickled onions you could use mustard thing ketchup and pickles and coleslaw and 313 00:23:48.851 --> 00:23:54.211 you know yeah so I like to kind of keep things simple and then add and people can 314 00:23:54.221 --> 00:24:00.291 make it their own. So you'll make your own catch ups won't you sometime No no never 315 00:24:00.301 --> 00:24:05.591 have. And what kinds of toppings do you like to make other than me I actually 316 00:24:05.601 --> 00:24:08.541 really like Carmel as Daniel. And that's 317 00:24:08.551 --> 00:24:15.261 a very simple easy thing to do. Time consuming and also I used. A Taco Bell 318 00:24:15.271 --> 00:24:21.011 burger she was really fighting for the buns to be here for this and I said No bones 319 00:24:21.061 --> 00:24:25.191 and of course that if it's tomato season a tomato or a little but a little bit of 320 00:24:25.201 --> 00:24:29.391 a root to lower numbers everybody's got their take on what they like on 321 00:24:29.401 --> 00:24:36.244 a player but those things make the ale and you can taste that yes that sounds like 322 00:24:36.254 --> 00:24:41.404 a great thing so before we move on to the next phase of the show what I'd like to 323 00:24:41.414 --> 00:24:47.224 do is introduce We have this thing that we've been doing for what 3 or 4 months now 324 00:24:47.234 --> 00:24:53.084 where I pick 4 or 5 products from everybody's Whole Foods featured so that people 325 00:24:53.094 --> 00:24:59.744 can see what we like to use in our kitchen and so this is kind of goes along with 326 00:24:59.784 --> 00:25:04.254 some of the stuff that we're doing so we have we have vegetarians which Because 327 00:25:04.264 --> 00:25:09.244 really is mayonnaise for the Ailey and I particularly I just like the grape seed 328 00:25:09.254 --> 00:25:12.404 oil vege an ace that's what I've been using I used for years I think it has the 329 00:25:12.414 --> 00:25:14.304 best taste if you're not going to use 330 00:25:14.314 --> 00:25:18.524 a real mayonnaise Thank you appreciate that endorsement from from one of our 331 00:25:18.934 --> 00:25:19.924 audience members I got 332 00:25:19.934 --> 00:25:23.374 a thumbs up I like that so if you're going to use if you're not going to use real 333 00:25:23.384 --> 00:25:27.704 mayonnaise for whatever reason that you have I think this is 334 00:25:27.714 --> 00:25:34.505 a great substitute vege Nace. OK So Jacob was saying that he uses it 335 00:25:34.545 --> 00:25:39.775 in an artichoke dip that I think we've made on the show before I can remember OK 336 00:25:39.815 --> 00:25:45.847 this is incredible this is what is it no it is 337 00:25:46.257 --> 00:25:52.990 a traditional French vanilla pudding. It's brand 338 00:25:53.000 --> 00:25:59.830 new it's organic it's it's extraordinary somebody is going to walk away with 339 00:25:59.840 --> 00:26:00.770 it as 340 00:26:00.780 --> 00:26:07.350 a door prize of course how much is that how it's Yassin the dairy it's brand new 341 00:26:07.360 --> 00:26:13.990 it's like $399.00 or something like that it is so. Yeah but it's really really good 342 00:26:14.420 --> 00:26:20.120 when you try that bad boy try that again if you don't make your own for me this is 343 00:26:20.130 --> 00:26:26.650 local and we always use we used quite often in in cooking cooking 344 00:26:26.660 --> 00:26:29.250 preparations and so this is 345 00:26:29.260 --> 00:26:35.950 a local. Called Spring sunrise I think it's just new packaging for John revel in 346 00:26:35.960 --> 00:26:41.150 ski pretty sure yeah I think it's new packaging but anyway it's nice I mean I I 347 00:26:41.160 --> 00:26:44.690 highly recommend you make your own because it's it's also it's not difficult to do 348 00:26:44.700 --> 00:26:51.640 and it's really really good that way so. You have it. And 349 00:26:51.650 --> 00:26:55.860 there you go so I thought we did this last month but I couldn't find the shelf 350 00:26:55.870 --> 00:27:01.371 talker everybody so this is the catch of really is on the. On the burgers if you 351 00:27:01.381 --> 00:27:02.521 like ketchup it's 352 00:27:02.531 --> 00:27:07.751 a really got it's got some nice flavors too it is Woodstock ketchup and finally 353 00:27:07.801 --> 00:27:12.271 this is this is rice vinegar which Kathy did not use because they didn't have the 354 00:27:12.281 --> 00:27:15.911 one that we wanted but there's I think they're getting in they have an organic rice 355 00:27:15.921 --> 00:27:22.191 vinegar. On organic rice vinegar that's what we would say to check out if you use 356 00:27:22.201 --> 00:27:25.831 a rice vinegar look for an organic one because the commercial process of making 357 00:27:25.841 --> 00:27:32.621 rice vinegar probably is many people who have discriminating. Who discriminate very 358 00:27:32.631 --> 00:27:36.591 clearly about what kind of ingredients they like I think they might not like the 359 00:27:36.601 --> 00:27:40.251 process of making commercial Rice that are so good the organic version would be 360 00:27:40.261 --> 00:27:44.981 great and but we used to use just regular white figure and she used to have 361 00:27:44.991 --> 00:27:48.471 Saturday night of it happen eventually that's another one and I think I like the 362 00:27:49.111 --> 00:27:53.911 the taste of the rice and much better it's sweeter and it's more mellow right but 363 00:27:54.061 --> 00:27:58.491 we didn't have that right so so those are the future products and of course 364 00:27:58.711 --> 00:28:03.231 everybody's Whole Foods contributes all the stuff that we make and we really 365 00:28:03.241 --> 00:28:07.291 appreciate that because that's how you guys get to eat on the show every month so 366 00:28:07.301 --> 00:28:10.611 it's really fantastic if you want to tell everybody what you're doing yeah I make 367 00:28:10.621 --> 00:28:14.411 him a Ollie and it's one from a Bone Appetite magazine 368 00:28:14.421 --> 00:28:20.701 a long time ago it has cumin and coriander seeds that have been toasted and ground 369 00:28:20.701 --> 00:28:27.631 . Manet's olive oil. Well. Smoked 370 00:28:27.641 --> 00:28:34.580 paprika again and garlic pressed garlic. That's very flavorful and it's really 371 00:28:34.590 --> 00:28:36.050 simple you're just storing the stuff in 372 00:28:36.060 --> 00:28:40.370 a you press that you press in the garlic right because it's becomes that if you 373 00:28:40.380 --> 00:28:43.260 want that garlic flavor really pronounced that's why you're pressing because the 374 00:28:43.270 --> 00:28:49.460 more cell walls you crush the more intense the flavor is going to be and opposite 375 00:28:49.500 --> 00:28:52.940 if you don't want that garlic flavor very strong Don't crush 376 00:28:52.950 --> 00:28:59.450 a lot of cells you know cut the cut the garlic clove in half saute it in whatever 377 00:28:59.460 --> 00:29:01.720 oil you're using and take it out for example. 378 00:29:06.990 --> 00:29:13.932 Olive oil Yes so so so so what Tom Tom was bring up is that in the 379 00:29:13.942 --> 00:29:16.892 film are in charge see that that screen here there was 380 00:29:16.902 --> 00:29:20.722 a discussion about olive oil where the maker it was 381 00:29:20.732 --> 00:29:26.652 a Tuscan maker said that about 80 percent of the oil that's made is lamp oil that's 382 00:29:26.662 --> 00:29:30.572 what he said No what he meant by that was that's all he's fit for was to serve as 383 00:29:30.582 --> 00:29:34.682 light you know to light so people's rooms so they could read 384 00:29:34.692 --> 00:29:41.062 a book or whatever and. I'm not so sure about that I mean this is one maker's 385 00:29:41.862 --> 00:29:46.031 take on it but. The truth is there's 386 00:29:46.041 --> 00:29:50.671 a lot of poor olive oil on the market there's and it's been going on for 387 00:29:51.041 --> 00:29:55.481 a long time everybody you know thinks that something new because what happens is it 388 00:29:55.491 --> 00:29:58.901 surfaces every 5 to 7 years there's an article The New York Times or something like 389 00:29:58.911 --> 00:30:02.101 that and then somebody comes to me and does you read an article about all of us 390 00:30:02.111 --> 00:30:05.831 that which one the one from you know this year the 17 years ago and 7 years before 391 00:30:05.841 --> 00:30:09.481 that or you know whatever so it's just 392 00:30:09.491 --> 00:30:16.021 a standard practice that olive oil or other oil stuff are in demand maybe 393 00:30:16.031 --> 00:30:21.641 adulterated so that it can go further you know think about it this way Italy at one 394 00:30:21.651 --> 00:30:25.441 time not not anymore but really at one time was the largest exporter of olive oil 395 00:30:25.451 --> 00:30:29.881 in the world they were also the largest importer of olive oil in the world what 396 00:30:29.891 --> 00:30:36.391 does that mean that's pretty fascinating right so you do have to knowledge is 397 00:30:36.401 --> 00:30:41.651 important even with with that type of product and with many other types of products 398 00:30:42.041 --> 00:30:48.961 and so if you know the source that's even better it's not that easy to get really 399 00:30:48.971 --> 00:30:53.731 good olive oil that's just the bottom line and the best way to do it is to do some 400 00:30:53.741 --> 00:30:59.141 research online see what other people who who know about all of well you know tell 401 00:30:59.151 --> 00:31:01.331 you but frankly to get 402 00:31:01.341 --> 00:31:06.711 a good olive oil is not an inexpensive thing there are Trader Joe's has many 403 00:31:06.721 --> 00:31:10.571 different all those Mattel trunk owner who did the show the film there is to all 404 00:31:10.581 --> 00:31:13.511 was he likes a Trader Joe's and he recommended one is 405 00:31:13.521 --> 00:31:17.581 a California is called California Olive Oil I think it is California state olive 406 00:31:17.591 --> 00:31:21.561 oil he likes that and he knows where it comes from so he he said that's 407 00:31:21.571 --> 00:31:27.211 a really good one and then there's there's one that they get just for 408 00:31:27.221 --> 00:31:32.501 a few months it's called Novello. And I'm sure it's really good but the thing is 409 00:31:32.511 --> 00:31:34.821 that when you buy olive oil should always be in 410 00:31:34.831 --> 00:31:39.661 a dark bottle because there are 2 enemies to olive oil in most oil so that's light 411 00:31:39.671 --> 00:31:45.710 and heat. So if you bottle your olive oil this precious commodity in 412 00:31:45.720 --> 00:31:48.520 a clear bottle for me that's just 413 00:31:48.530 --> 00:31:52.770 a message saying that whoever's doing not only cares cares more for the marketing 414 00:31:52.810 --> 00:31:55.560 of the product because it's got a great color it's got 415 00:31:55.570 --> 00:31:59.950 a great you know look to it they want everybody to see it well if you care more 416 00:31:59.960 --> 00:32:02.880 about the marketing the product than you do in the product itself I'm looking for 417 00:32:02.890 --> 00:32:05.870 a different product that's just me you know that's just that's just how I feel 418 00:32:05.880 --> 00:32:11.730 about. Ya where she is something that we got off the shelf that everybody's And 419 00:32:11.740 --> 00:32:16.910 frankly you know to be honest I don't know the source of it or or or anything you 420 00:32:16.920 --> 00:32:20.500 know it's it's it's just all well requires a lot of 421 00:32:20.790 --> 00:32:26.950 a lot of research and so I think that this is what was available to us and so we 422 00:32:27.000 --> 00:32:32.821 were using it you know. This is this is not the same California although I made 423 00:32:32.831 --> 00:32:37.871 a mistake actually at the at the screening and said that this was one of the ones 424 00:32:37.881 --> 00:32:43.291 that he recommended he didn't recommend this at all this is probably yeah it's OK 425 00:32:43.301 --> 00:32:48.381 but I don't know I can't vouch for anything about it so it is that it does yes it's 426 00:32:48.391 --> 00:32:48.501 in 427 00:32:48.511 --> 00:32:52.721 a dark cloud right but I can't vouch for anything about I would only tell you about 428 00:32:52.731 --> 00:32:57.631 stuff that I absolutely know about and so this is just it's just not one that I 429 00:32:57.641 --> 00:33:04.503 have to know about. And OK Well so Jacob says this 430 00:33:04.513 --> 00:33:08.143 did well in the latest round of reporting about adulterated oil so that's great 431 00:33:08.153 --> 00:33:14.961 then so fantastic OK so. What you say how do you know 432 00:33:14.971 --> 00:33:21.811 whether it's true when you're researching Well you know. The the best way that you 433 00:33:21.821 --> 00:33:27.001 know is if you actually know the producer and that's and so for me I try to I try 434 00:33:27.011 --> 00:33:30.311 to find things that I actually know the producer but I do that anyway I go to the 435 00:33:30.321 --> 00:33:31.221 farmers market so 436 00:33:31.231 --> 00:33:34.431 a lot of you you go to the farmers market you're buying directly from the producer 437 00:33:34.441 --> 00:33:38.021 you know you know them you know sometimes you know their family you know their 438 00:33:38.031 --> 00:33:44.621 whole story maybe even helped out at what they do so that's the best way to buy 439 00:33:44.631 --> 00:33:49.531 stuff because then you really know the source and then you can move along from 440 00:33:49.541 --> 00:33:56.332 there you know to other other areas that maybe you're not quite as close in 441 00:33:56.342 --> 00:33:56.752 terms of 442 00:33:56.762 --> 00:34:02.762 a relationship but for us we had the good fortune to meet many producers in Italy 443 00:34:02.772 --> 00:34:07.272 over the years and so we we kind of know some things that maybe other people don't 444 00:34:07.282 --> 00:34:11.852 know haven't had the opportunity to do but you can also run into other things you 445 00:34:11.862 --> 00:34:14.292 can find great stories on the Internet and you can check them out 446 00:34:14.302 --> 00:34:18.312 a little bit like there's a Spanish olive oil that I love to use that it's got 447 00:34:18.322 --> 00:34:24.139 a tremendous story to it because. The it's the kind of the story that has taken 448 00:34:24.149 --> 00:34:26.609 place all over the world here and in other countries where 449 00:34:26.849 --> 00:34:30.479 a farm that's been in the family for many many years begins to you lie fallow 450 00:34:30.489 --> 00:34:35.259 because the younger generation moves back to the city and the farm you know just 451 00:34:35.269 --> 00:34:41.079 kind of sits there and so there is this farm in southern Spain where there was it's 452 00:34:41.089 --> 00:34:45.059 been a family for over I think about 4 or 500 years but 453 00:34:46.039 --> 00:34:51.239 a few generations ago there was nobody there to take care of it any longer and now 454 00:34:51.249 --> 00:34:55.149 in the last couple of generations younger people from the family have moved back 455 00:34:55.359 --> 00:35:00.039 and the average age of the trees is 300 years old on this farm which is really 456 00:35:00.049 --> 00:35:05.159 quite extraordinary and these growth and it doesn't give a you know the U.R.L. 457 00:35:05.169 --> 00:35:08.049 Itself is very subtle it's not it's not a kind of 458 00:35:08.159 --> 00:35:12.019 a ripe or oil that you might get from Tuscany like the guy was talking about in the 459 00:35:12.029 --> 00:35:16.179 film or you know from from a harvest in Sicily but it's just got 460 00:35:16.189 --> 00:35:20.749 a really nice melon as to it and the cool thing about the story is that the 461 00:35:20.759 --> 00:35:25.869 importer there's only one importer in the States and this importer is Spanish his 462 00:35:25.879 --> 00:35:31.019 company there's 2 people who own the company and one of the guys is Spanish and he 463 00:35:31.059 --> 00:35:36.669 knows this family and so on all the profits that come from the sale of that oil go 464 00:35:36.679 --> 00:35:41.879 back to the family to reclaim more of the land that's there so it's really it's 465 00:35:41.889 --> 00:35:45.229 a really nice inspiring story so those kind of things you can run into if you start 466 00:35:45.699 --> 00:35:50.299 doing research if you've got the time to do that kind of thing so yes. 467 00:35:52.759 --> 00:35:56.569 Yes yes she does she does the At Home Store has 468 00:35:56.579 --> 00:36:01.969 a nice olive was also very nice so it's always really nice bar Yani is is 469 00:36:02.159 --> 00:36:05.079 a California oil that has a good oil it's 470 00:36:05.649 --> 00:36:11.639 a manual. He does it all in there on his farm and it's 471 00:36:11.649 --> 00:36:16.269 a good oil to get so that's that's that's one of them really good yeah it's in the 472 00:36:16.279 --> 00:36:21.759 dark. But you should also just be aware you know when you see the. Words you know 473 00:36:21.769 --> 00:36:25.309 pure olive oil you don't want that that's not what you want you don't want pure 474 00:36:25.319 --> 00:36:31.849 olive oil is not very good. It just means that it's it's all of oil but it 475 00:36:32.459 --> 00:36:33.789 didn't get there in 476 00:36:33.799 --> 00:36:39.969 a real natural. So so what you want to look for is you want to look for for 477 00:36:39.979 --> 00:36:44.679 a number of things you want to look for certain words that you might see like 1st 478 00:36:44.689 --> 00:36:51.439 cold Prost is one thing that you can look for. Grown and produced in is another 479 00:36:51.449 --> 00:36:55.049 we're thing that you can look for there may be certain labels that some countries 480 00:36:55.059 --> 00:37:01.639 have gotten going now that that indicate that this that the olive oil was you know 481 00:37:01.819 --> 00:37:06.949 grown and produced in that particular country so it's certified. And there are 482 00:37:06.959 --> 00:37:09.619 other things but if you look really closely at 483 00:37:09.629 --> 00:37:14.669 a lot of oil as you'll see in very small letters you know where where it comes from 484 00:37:15.239 --> 00:37:20.209 at the bottom and that even though it might have an Italian name or some other kind 485 00:37:20.219 --> 00:37:24.229 of thing it you may find that it doesn't really come from that particular area. 486 00:37:29.433 --> 00:37:33.023 Sure yes yes so there are there are there's 487 00:37:33.033 --> 00:37:37.153 a chain that's grown up over the last number of years where they have. You know 488 00:37:37.333 --> 00:37:40.293 they call it different things in your place but they have different olive oils from 489 00:37:40.303 --> 00:37:45.323 all over and they have different vinegar so that you can taste and I'm certain that 490 00:37:45.333 --> 00:37:49.863 some of that stuff is probably it's I mean it might be good I don't know enough to 491 00:37:49.873 --> 00:37:52.684 say one way or another Normally I would be 492 00:37:52.694 --> 00:37:55.724 a little suspicious so I probably would still be 493 00:37:55.854 --> 00:37:59.824 a little suspicious but but it's probably there's probably something you might be 494 00:37:59.834 --> 00:38:04.534 able to find there I think that you know again the most important thing is trying 495 00:38:04.544 --> 00:38:09.011 to know your source and really. Being assured because it's 496 00:38:09.021 --> 00:38:15.821 a very lucrative business so that encourages some people to not 497 00:38:15.831 --> 00:38:22.271 be. Oh yeah to not not do things right not do things in an honest manner right so 498 00:38:22.281 --> 00:38:29.221 it's very important if you want to do and see that things are so advanced today 499 00:38:29.471 --> 00:38:36.251 that they can take low quality oil mix it with other seat oils and then add 500 00:38:36.261 --> 00:38:39.761 some really good oil and add some other chemicals to mimic the taste that they're 501 00:38:39.771 --> 00:38:44.492 trying to get at because think about it this way if you buy 502 00:38:44.502 --> 00:38:48.222 a bottle over to go all the and you've been buying it for 5 or 6 years and always 503 00:38:48.232 --> 00:38:54.903 taste the same. How could that possibly be because it didn't 504 00:38:54.913 --> 00:39:00.413 rain the same amount in that area every single the temperature wasn't the same the 505 00:39:00.423 --> 00:39:05.805 soil wasn't the same Nothing was the same but the oil taste to say every single 506 00:39:05.815 --> 00:39:07.505 time. Something 507 00:39:07.515 --> 00:39:12.945 a little strange there so you should definitely be able to tell the difference from 508 00:39:13.255 --> 00:39:20.055 year to year the guy who made it or the person whoever it was the robot whatever 509 00:39:20.065 --> 00:39:25.505 her you know yeah they might have been the only constant anyway so did did is 510 00:39:25.515 --> 00:39:30.125 everybody know about the only it's good right that's it I forgot one product. 511 00:39:32.865 --> 00:39:35.636 Kotto Kotto this is 512 00:39:36.096 --> 00:39:41.886 a deep dark chocolate it's really pretty good actually made out of 513 00:39:41.896 --> 00:39:47.980 a condo Sava car scream and it's. Locally it's not locally grown but it's 514 00:39:47.990 --> 00:39:51.700 a local company so that's that's another one we're going to give away so 515 00:39:52.050 --> 00:39:57.290 everybody's Whole Foods has that long with many other flavors actually so there you 516 00:39:57.300 --> 00:40:02.890 go OK what else what's next I mean Russia potatoes you want tell people how to do 517 00:40:02.900 --> 00:40:07.620 that are there and they haven't Yeah they're in the oven and I tell them to do this 518 00:40:07.620 --> 00:40:14.310 . One. Can you do that mixture quantities for the elite Please Well we 519 00:40:14.320 --> 00:40:20.351 for did 4 times the recipe so I'll give you the recipe for one I can find say 520 00:40:20.741 --> 00:40:21.071 a half 521 00:40:21.081 --> 00:40:25.741 a teaspoon of cumin seeds I can you can send this out can't like sure we can send 522 00:40:25.751 --> 00:40:29.931 it out but it's great to give it because then it's always there OK half 523 00:40:29.941 --> 00:40:33.031 a teaspoon of coriander seeds and you put them in 524 00:40:33.041 --> 00:40:39.821 a dry skillet and toast them and then blend them. Pulverized them half 525 00:40:39.831 --> 00:40:46.281 a cup of Manet's 2 tablespoons of olive oil 2 teaspoons of fresh lemon juice 526 00:40:47.473 --> 00:40:47.763 one and 527 00:40:47.773 --> 00:40:56.233 a half teaspoons of smoked paprika. They put it. If 528 00:40:56.243 --> 00:41:02.533 you're. Right OK So where are you makes for great T.V. 529 00:41:02.623 --> 00:41:09.603 But. The 2 tablespoons of olive oil 2 teaspoons 530 00:41:09.613 --> 00:41:14.945 of lemon juice maybe you want to taste it before you write it down. 531 00:41:17.465 --> 00:41:22.755 And what do they have to spend to smoke pepper. And one garlic clove pressed. 532 00:41:25.190 --> 00:41:28.190 All right and if you're if you're not on my mailing list then this is 533 00:41:28.200 --> 00:41:32.440 a good reason to sign up in I'll send that out so you can just let me know and one 534 00:41:32.450 --> 00:41:37.560 thing I will tell people which is really very important is that you if you give me 535 00:41:37.570 --> 00:41:40.800 your e-mail address you want to be on the mailing list when you get 536 00:41:41.060 --> 00:41:44.280 a note saying you have to confirm you have to confirm or otherwise you're not on 537 00:41:44.290 --> 00:41:48.350 the e-mail list even though you say you asked me to sign you up OK that's that's 538 00:41:48.360 --> 00:41:52.070 important because I noticed people who still have never confirmed you know that are 539 00:41:52.080 --> 00:41:57.430 on there all the time so so we need to talk about the disease who's just yawned. 540 00:42:00.470 --> 00:42:01.230 Has she has 541 00:42:01.240 --> 00:42:06.110 a reason OK that's fine you know I have tried to not bring out of dessert and we 542 00:42:06.120 --> 00:42:11.180 have another important topic that we want to discuss which is other than desert So 543 00:42:11.470 --> 00:42:15.730 tell us about the dessert and then let's let's talk about restaurant behavior 544 00:42:15.990 --> 00:42:20.290 because that's not something that we want to talk about so good service something 545 00:42:20.300 --> 00:42:21.200 that Stephen just 546 00:42:21.210 --> 00:42:27.750 a recipe that Stephen just found where New York Times OK and it's heavy cream 547 00:42:28.220 --> 00:42:31.491 sugar and lemon zest and 548 00:42:31.501 --> 00:42:35.911 a pinch of salt and just boil it and just keep staring at it let it get 549 00:42:35.921 --> 00:42:41.842 a little bit thick and then you take it off the heat and you put in lemon juice and 550 00:42:41.852 --> 00:42:48.102 it can somewhat if not it's I guess his custard. Consists of sitting it's custard 551 00:42:48.142 --> 00:42:53.741 Yeah so we're trying it we're all we're all going to pick for Try it. Between. 552 00:42:55.711 --> 00:42:59.701 The good question I don't know is there is it putting somebody getting that up on 553 00:42:59.711 --> 00:43:04.331 their computer on their phone and tell us you know what it is the question was 554 00:43:04.341 --> 00:43:07.691 what's the difference between putting in custard and I'll let someone look it up 555 00:43:07.701 --> 00:43:12.451 and what was that has existed because you're right that is Custer without eggs 556 00:43:12.461 --> 00:43:15.051 that's exactly what it said yes so now it's not 557 00:43:15.061 --> 00:43:19.921 a real custard so it's custard without its focus of exactly very good focus your 558 00:43:19.931 --> 00:43:23.031 life seems to me let me tell you I think the only good thing is that you don't have 559 00:43:23.041 --> 00:43:27.461 to come up here though Tom so you can come up here so this is great. So now we're 560 00:43:27.471 --> 00:43:30.811 going to get the real custard versus putting what he knows 561 00:43:30.821 --> 00:43:33.671 a sweet milk or cream base mixture thickened with 562 00:43:33.681 --> 00:43:37.981 a gel Latinized start usually corn starch or flour that's cooked on the stove 563 00:43:37.991 --> 00:43:42.781 custards our milk or cream based and are typically firmer than putting more over 564 00:43:42.791 --> 00:43:44.521 custard usually has to be baked with 565 00:43:44.531 --> 00:43:50.530 a water bath. OK well this doesn't. Know Bagan it's not it's not there are them 566 00:43:50.540 --> 00:43:56.020 when you can't do it he can't hear you. So we call this custard putting cookie Oh 567 00:43:56.030 --> 00:43:59.840 good idea I don't even get that custard and putting 568 00:44:00.160 --> 00:44:05.000 a combination could up cooking OK Well anyway it's let's put it back in the fridge 569 00:44:05.010 --> 00:44:08.080 so I guess whatever and then we have to draw Mary you really get actually 570 00:44:08.090 --> 00:44:09.670 a strawberries and then they recommend 571 00:44:09.740 --> 00:44:14.160 a sprinkle of black pepper on top stories so what's 572 00:44:14.170 --> 00:44:17.840 a stronger uniform I know but they're gorgeous looking and they're mass orating we 573 00:44:17.850 --> 00:44:21.890 should probably turn these on get some risk on anything OK yeah that'd be really 574 00:44:21.900 --> 00:44:24.450 not eating. Oh yeah you're right there's 575 00:44:24.460 --> 00:44:28.540 a light over there and they're going to. I did put it in the freezer for 576 00:44:28.550 --> 00:44:30.920 a little while because I didn't feel like it was called enough and I thought it 577 00:44:30.930 --> 00:44:31.630 would get 578 00:44:31.640 --> 00:44:39.130 a little thicker but you mean to keep it in the freezer freeze that. We 579 00:44:39.140 --> 00:44:43.070 did do that we did we did put in the freezer for it's actually supposed to cool in 580 00:44:43.080 --> 00:44:48.720 the fridge for 3 hours which you did but it is really simple to make at home it 581 00:44:48.730 --> 00:44:49.520 takes about it is about 582 00:44:49.530 --> 00:44:53.800 a 20 minute prepare it that's all so if you like it you can find the recipe or 583 00:44:53.810 --> 00:44:58.470 times or if you can't get in because you don't subscribe you can ask for it. 584 00:45:01.320 --> 00:45:08.040 It's like. So what I'm glad I just can't say there's 2 585 00:45:08.340 --> 00:45:13.880 I guess 3 ways you bake your burgers I either sauteed them or broiled them because 586 00:45:13.890 --> 00:45:20.020 we have. Something in the oven I'm going to saute and I like I'm such 587 00:45:20.030 --> 00:45:24.250 a chef you like some crisp shots the crispness on the outside you have that you 588 00:45:24.260 --> 00:45:27.620 know just kind of gets close to them yeah you could grow them you know you just 589 00:45:28.080 --> 00:45:28.220 it's 590 00:45:28.230 --> 00:45:33.090 a good thing about these you see is they generally stay together and that's you really 591 00:45:33.100 --> 00:45:36.090 need out on the grill right you know to be able to stay together might want to use 592 00:45:36.100 --> 00:45:39.910 a girl basket maybe for their own hook I mean there's nothing to cook it's just 593 00:45:39.920 --> 00:45:41.280 a question of getting 594 00:45:41.290 --> 00:45:45.920 a Mormon through and if you want to smoke flavor that's another way to do. 595 00:45:49.660 --> 00:45:55.870 Well the e-mail include the recipe for the burger OK yeah sure sorry Well yes 596 00:45:56.800 --> 00:46:03.660 after money and then I'll do it. In English probably if it Kathy was doing it could 597 00:46:03.670 --> 00:46:08.700 be an Italian Spanish sorry yes or yes sure A Oh yes she's fluent in all those 598 00:46:08.710 --> 00:46:11.820 languages afterwards why don't some somebody can come up and have some 599 00:46:11.830 --> 00:46:16.330 conversations with her I'm sure you find it very enlightening. So 600 00:46:17.280 --> 00:46:22.770 a subject here and you know my heart is to have your own restaurants and I've had 601 00:46:22.780 --> 00:46:29.341 this discussion with an executive chef recently who was complaining about 602 00:46:30.021 --> 00:46:30.651 how 603 00:46:31.531 --> 00:46:38.033 a lot of customers don't understand the relationship between the front of the house 604 00:46:38.043 --> 00:46:44.713 the back of the House and the customer and I think that it's probably. 605 00:46:46.403 --> 00:46:52.944 Something that isn't well known but it's really critical and that is that if you're 606 00:46:52.954 --> 00:46:54.494 at a good restaurant and want to see 607 00:46:54.504 --> 00:46:57.344 a good restaurant I'm not saying that you know there's something wrong with T.G.I. 608 00:46:57.354 --> 00:47:00.914 Friday's or anything like that but I'm talking about somebody who's an individual 609 00:47:00.924 --> 00:47:05.234 owner for example who's putting their heart and soul into whatever they're doing 610 00:47:05.934 --> 00:47:10.734 they're doing it for. Almost all of them are doing it only for one reason they have 611 00:47:10.744 --> 00:47:13.884 a need to serve they have a need to serve people they have 612 00:47:13.894 --> 00:47:20.264 a need to present something to people to that's nourishing and they want whoever is 613 00:47:20.274 --> 00:47:22.784 coming into their place to be nourished that's why they do it because 614 00:47:22.794 --> 00:47:29.044 a very hard job and it's day in day out requires you to 615 00:47:29.384 --> 00:47:33.234 basically put your family secondary that type of thing so it's 616 00:47:33.244 --> 00:47:37.295 a very deep need that they have now when if someone has 617 00:47:37.305 --> 00:47:42.905 a need like that then there's an obligation on the part of whoever is being served 618 00:47:43.005 --> 00:47:49.991 to understand why. That is you know to understand how 619 00:47:50.031 --> 00:47:54.381 we're that person's coming from and to understand then what's necessary and what's 620 00:47:54.391 --> 00:47:59.722 necessary is that he just realize one thing when you go to 621 00:47:59.732 --> 00:48:04.892 a restaurant that is a good restaurant they want to have 622 00:48:04.902 --> 00:48:09.482 a relationship with you they're really not interested in somebody just coming 623 00:48:09.492 --> 00:48:13.702 they're serving them and having them walk out the door they want to develop 624 00:48:13.712 --> 00:48:18.462 a relationship that's exactly what the that they want because that give and take 625 00:48:18.472 --> 00:48:23.672 that energy that goes back and forth becomes something that is exciting to them 626 00:48:23.682 --> 00:48:27.512 just like going to a concert I mean all of us can relate to that you go to 627 00:48:27.522 --> 00:48:33.512 a concert and the audience is really kind and quiet and withdrawn not exciting the 628 00:48:33.522 --> 00:48:39.002 band plays that's how they play to you know right. But you go to 629 00:48:39.012 --> 00:48:43.112 a concert every once in geisha sky crazy I mean supposed to last 2 hours or so if 630 00:48:43.152 --> 00:48:47.342 you know 12 encores because they don't even even get off the stage it's so much fun 631 00:48:47.782 --> 00:48:51.982 so it's the same thing in Iraq strike those people are there the cooks are there 632 00:48:52.022 --> 00:48:52.952 they're not getting paid 633 00:48:53.322 --> 00:48:56.972 a lot of money they're not they're not going home and by and you know 634 00:48:56.982 --> 00:49:01.352 a Lincoln Navigator or anything like that they're there because it's they need to 635 00:49:01.362 --> 00:49:02.402 be there they want to be 636 00:49:02.412 --> 00:49:06.382 a they want to serve you they want to make really great food and have you enjoy it 637 00:49:06.582 --> 00:49:11.642 and so for you it's it then becomes a need to participate there's it's 638 00:49:11.652 --> 00:49:16.492 a participatory relationship as opposed to a service relationship which 639 00:49:16.502 --> 00:49:17.622 a lot of people think that it's 640 00:49:17.632 --> 00:49:23.244 a service relationship and they're mistaken so if you understand that then you're 641 00:49:23.254 --> 00:49:28.944 going to have an even better experiences at restaurants because you're going to be 642 00:49:28.954 --> 00:49:32.961 in the flow of what they're looking for so. There's 643 00:49:32.971 --> 00:49:37.011 a lot of different things I'm not saying by the way that you know if something 644 00:49:37.021 --> 00:49:39.521 doesn't go right that you should ignore it because you want to have 645 00:49:39.531 --> 00:49:45.681 a nice relationship with is there I'm saying that there are ways to to actually 646 00:49:45.901 --> 00:49:50.381 interact with the staff whether it's the front of the front of the house staff or 647 00:49:50.431 --> 00:49:56.261 the back of the house staff and so try to you know essentially understand why these 648 00:49:56.271 --> 00:49:58.301 people are there even servers 649 00:49:58.311 --> 00:50:02.751 a lot of servers are there because they love to serve they love doing it that's why 650 00:50:02.761 --> 00:50:04.881 they're there some of the Course are there because they need 651 00:50:04.891 --> 00:50:08.841 a job and they want to make money but at at really good restaurants think about it 652 00:50:08.851 --> 00:50:12.501 this way if you go to Europe and you're in Italy or France 653 00:50:13.554 --> 00:50:17.964 a lot of people are certain you have been doing that for 20 or 30 or 40 years it's 654 00:50:17.974 --> 00:50:21.934 a profession it's not a part time job it's a profession 655 00:50:21.944 --> 00:50:28.044 a respected profession so this is this is why I think it's really important 656 00:50:28.494 --> 00:50:32.064 to understand you know your part the part you play when you go to 657 00:50:32.074 --> 00:50:34.174 a restaurant so I was in 658 00:50:34.664 --> 00:50:41.431 a restaurant once. And I heard. One of the owners say they went 659 00:50:41.651 --> 00:50:47.541 to the other owner table 5 walked this before they ate table 5 walk as because they 660 00:50:47.551 --> 00:50:51.161 didn't have what they wanted and the owner the other owner said I'd much rather 661 00:50:51.171 --> 00:50:56.691 they walked before they then after they ate they were dissatisfied and so that 662 00:50:56.701 --> 00:51:01.011 brings up another point which is to tell people you know what it is if something 663 00:51:01.021 --> 00:51:07.171 comes and it's cold and supposed to be hot you're within your rights as somebody 664 00:51:07.181 --> 00:51:07.881 who's paying for 665 00:51:07.891 --> 00:51:13.211 a meal to to ask the person who's waiting on you hey listen could you please but if 666 00:51:13.221 --> 00:51:15.211 there's a way to do it and it's in 667 00:51:15.221 --> 00:51:19.631 a nice way in an engaging way you know hey my food's kind of cold you think they 668 00:51:19.641 --> 00:51:23.941 can reheat it for me you know or whatever and you'll find that that gets the kind 669 00:51:23.951 --> 00:51:27.451 of response 99 percent of the time that you're looking for 670 00:51:27.931 --> 00:51:31.671 a lot of people I know never say 671 00:51:31.681 --> 00:51:36.071 a word how did you like the how do you like the restaurant my food was called Did 672 00:51:36.081 --> 00:51:42.331 you tell them No Oh my steak was well done I asked for it medium rare if you tell 673 00:51:42.341 --> 00:51:47.244 them no. You know and that's also we're talking about 674 00:51:47.254 --> 00:51:52.054 a relationship that's something that the restaurant needs you to be participatory 675 00:51:52.154 --> 00:51:57.574 they need to know the need to know my stay close and cook correctly so that they 676 00:51:57.584 --> 00:52:02.024 can get it back to you they want you to be happy they absolutely want you to be 677 00:52:02.034 --> 00:52:08.734 happy and so it's really important that you help them you know. Do they have to pay 678 00:52:08.744 --> 00:52:15.034 attention to everything that you say not no because maybe. Everybody tastes things 679 00:52:15.044 --> 00:52:20.711 differently maybe you tell him that. There's way too much salt in something and 680 00:52:20.721 --> 00:52:23.391 they're going to check it to make sure but it could be that you're just really 681 00:52:23.401 --> 00:52:24.051 sensitive to 682 00:52:24.061 --> 00:52:27.651 a salt tasters or something and so it's different but it could also be the other 683 00:52:27.661 --> 00:52:31.721 way and this is how you know to where you can decide next time I'm not going to go 684 00:52:31.731 --> 00:52:35.701 to that restaurant again like if you go and you've gotten soup there 3 times and 685 00:52:35.711 --> 00:52:40.101 every single time the soups too salty and you said something to them like wow you 686 00:52:40.111 --> 00:52:43.271 know maybe you should think about tasting you know how the chef taste the soup I 687 00:52:43.281 --> 00:52:43.781 think it might be 688 00:52:43.791 --> 00:52:48.261 a little too salty and you've never received any comments back and it happened 3 689 00:52:48.271 --> 00:52:49.221 times I'm talking about 690 00:52:49.231 --> 00:52:53.231 a personal experience then you kind of just you know you know maybe that's not 691 00:52:53.241 --> 00:52:55.991 where I want to spend my money maybe that's not a place where I want to have 692 00:52:56.001 --> 00:52:58.241 a relationship because they don't seem to be interested in 693 00:52:58.251 --> 00:53:02.791 a relationship because they're not communicating you know back with me but most 694 00:53:02.801 --> 00:53:06.981 really great places there's going to be that communication they want that give and 695 00:53:06.991 --> 00:53:11.191 take the chef somebody in that kitchen is actually looking at every plate that 696 00:53:11.201 --> 00:53:17.831 comes back they're looking at it to see what what's still on that plate and then if 697 00:53:17.841 --> 00:53:20.571 it's a really great place if they see a lot of stuff on 698 00:53:20.581 --> 00:53:24.411 a plate they're going to say who's serving that table you can ask the server to go 699 00:53:24.421 --> 00:53:31.001 find out what the what the issue was why didn't you eat that so I just did 700 00:53:31.011 --> 00:53:34.901 something that came up as I said a few weeks ago with a chef who's 701 00:53:34.911 --> 00:53:40.961 a friend of mine who was really upset about how he felt some people would were very 702 00:53:41.011 --> 00:53:47.281 very rude to their staff so this brings up another point which is an axiom for you 703 00:53:47.291 --> 00:53:50.241 know how we've always heard the customer is always right well 704 00:53:50.281 --> 00:53:52.581 a friend of mine just Benjamin who's a cohen or 705 00:53:52.591 --> 00:53:57.901 a Vetri in Philadelphia and Las Vegas he his max axiom is 706 00:53:57.911 --> 00:54:02.591 a little bit different the customer is always right until they're wrong and one of 707 00:54:02.601 --> 00:54:09.290 the absolute. Cardinal rules is to not be rude or insult your service 708 00:54:09.980 --> 00:54:13.950 that restaurants do not like that at all so you might want to keep that in mind now 709 00:54:13.960 --> 00:54:20.010 if you have an issue. Ask for the manager because the manager can solve the problem 710 00:54:20.490 --> 00:54:25.030 the server may not have that ability to penny upon what the issue is so ask for the 711 00:54:25.040 --> 00:54:30.190 manager in a very nice way but and do that rather than writing 712 00:54:30.200 --> 00:54:35.650 a review on Yelp and saying Oh this place is there or you know that kind of stuff 713 00:54:35.970 --> 00:54:39.370 that doesn't serve any purpose or really in my opinion doesn't really serve any 714 00:54:39.380 --> 00:54:46.190 probes I mean Brandon you and I were talking to Gina from. A couple weeks ago right 715 00:54:46.240 --> 00:54:49.470 and and you know was talking about some of the letters that come you know people 716 00:54:49.480 --> 00:54:55.750 post about you know like. I took my food 1st of all it took 40 minutes to get my 717 00:54:55.760 --> 00:55:02.530 food and then when I got home it was cold and she was like. OK 718 00:55:03.030 --> 00:55:06.240 we tell you when you 1st come in here that's our policy to tell you how long it's 719 00:55:06.250 --> 00:55:11.390 going to be you know before your food comes and the 2nd thing is I don't have any 720 00:55:11.400 --> 00:55:16.080 idea do you live 5 minutes from my restaurant or 55 minutes or do you not have an 721 00:55:16.160 --> 00:55:20.840 a stove at home that you can heat up your food if it's cold or what you know so the 722 00:55:20.850 --> 00:55:23.270 restaurant owners like helpless basically in 723 00:55:23.280 --> 00:55:29.902 a lot of the stuff so I just think the main role is be kind and just 724 00:55:29.912 --> 00:55:36.711 understand that everybody's got. And when you go somewhere restaurants 725 00:55:36.721 --> 00:55:40.371 really good restaurants are always trying to please you because they really want 726 00:55:40.381 --> 00:55:41.411 you to have 727 00:55:41.421 --> 00:55:44.711 a great experience they want to come back they want you to tell your friends 728 00:55:45.131 --> 00:55:49.521 because they know also that for every person that walks out of dissatisfied they're 729 00:55:49.531 --> 00:55:50.131 going to tell 730 00:55:50.391 --> 00:55:54.981 a lot more people about that and satisfactory experience than somebody who really 731 00:55:54.991 --> 00:56:01.061 liked it how many people they're going to tell so. Bottom line be kind 732 00:56:01.831 --> 00:56:07.021 and at the same time tell people what you need when you have something that if you 733 00:56:07.031 --> 00:56:12.210 want to you know actually. Get some the across because it wasn't exactly the way 734 00:56:12.510 --> 00:56:16.630 you were looking forward to getting it. Yes. 735 00:56:21.150 --> 00:56:24.550 That's kind of an interesting point so so Tom was saying maybe the Russians could 736 00:56:24.560 --> 00:56:29.350 rate customers that that might be kind of kind of fascinating but it could cause 737 00:56:29.360 --> 00:56:33.950 a lot of issues too so I don't think we'll get into that one so this is you can see 738 00:56:33.960 --> 00:56:40.060 that it's probably better to use either a nonstick surface of some type or 739 00:56:40.070 --> 00:56:45.560 a cast iron which is basically nonstick that season properly to cook these because 740 00:56:45.570 --> 00:56:45.710 there's 741 00:56:45.720 --> 00:56:50.470 a lot of cheese in them and it'll just make it make your life easier right yeah be 742 00:56:50.480 --> 00:56:56.120 very hard to make it on a regular Pan Stanislav fan which also brings up 743 00:56:56.130 --> 00:57:01.870 a point in the in the. The grilling aspect you're going to have to figure that one 744 00:57:01.880 --> 00:57:05.300 out you know so that doesn't stick to the grill and just fall apart everywhere 745 00:57:05.490 --> 00:57:09.280 which if you if you so like you use a grill pan or something like you know or 746 00:57:09.290 --> 00:57:10.870 a I guess I mean we had 747 00:57:10.880 --> 00:57:14.640 a spray or maybe could maybe you could do something like that so those things are 748 00:57:14.650 --> 00:57:21.540 always important. I usually make an emotional idea if you bake 749 00:57:21.550 --> 00:57:27.160 them. How do you do that what stuff you make them about twice the size like 750 00:57:27.170 --> 00:57:31.170 a regular birth 5 and I don't take my pride and make up the baker. 751 00:57:35.030 --> 00:57:39.660 Yet but take up the baker and I think because his friends are thicker than mine and 752 00:57:39.670 --> 00:57:45.260 baking is probably the way to go. Yeah I agree when I make my burgers I shape them 753 00:57:45.270 --> 00:57:52.210 into fairly small thick moons. And those what's sort of like medallions 754 00:57:52.560 --> 00:57:56.010 and then when they cook they spread out of that and so you get 755 00:57:56.020 --> 00:57:57.800 a nice burger shape and you get 756 00:57:57.810 --> 00:58:02.480 a nice medium thickness and then it has this you know really pleasant Brown 757 00:58:02.490 --> 00:58:08.980 Achaeans crispness around the edges the nuts are well browned and it still has 758 00:58:08.990 --> 00:58:15.110 some gives some softness in the interior it's not dried out. Thank you. Next show 759 00:58:15.120 --> 00:58:21.300 July 2nd green building supply right 1st to say the month and it's going to be an 760 00:58:21.340 --> 00:58:25.720 Indian show one of our guests is going to be Yasu Sharma again she's going to have 761 00:58:25.730 --> 00:58:30.310 some new recipes for us and I want to find lemon grass is going to be I got my loan 762 00:58:30.320 --> 00:58:35.060 grass put outside I got to do that yeah she had she had some great lemon grass soup 763 00:58:35.070 --> 00:58:38.340 when we last had her on the show and is going to be other there'll be other stuff 764 00:58:38.350 --> 00:58:42.240 so it's going to be fun I'm sorry the chicken won't be here but if you can be you 765 00:58:42.250 --> 00:58:47.190 can cook OK because as I told everybody you know you heard me that Indian food was 766 00:58:47.190 --> 00:58:53.250 . Terrific So any other points that you want to make before we because we're almost 767 00:58:53.260 --> 00:58:56.980 at the end of the hour. It's been 768 00:58:57.020 --> 00:59:00.660 a pleasure to have you here again I'm so sorry that it's only once 769 00:59:00.670 --> 00:59:05.940 a year but it's always great Kathy and I were reminiscing earlier about how we used 770 00:59:05.950 --> 00:59:10.960 to drag we at the crew studios that every week for years and years right we dragged 771 00:59:11.450 --> 00:59:16.920 all the equipment the burners the food set up the table we had to clean it all 772 00:59:16.930 --> 00:59:21.700 before we came from or you could do anything. Jacob sometimes help drag stuff 773 00:59:21.710 --> 00:59:26.440 anyway it was it was quite quite fun but we were younger than we can even I mean 774 00:59:26.810 --> 00:59:30.320 either one of those can imagine that we actually did that some of you have been 775 00:59:30.580 --> 00:59:32.470 there when we did that stuff right yeah yeah it was 776 00:59:32.480 --> 00:59:36.110 a lot of fun but when I got on already 40 some odd people there was 777 00:59:36.120 --> 00:59:40.220 a Thanksgiving shows like crazy and that in here yeah I remember that I think I was 778 00:59:40.230 --> 00:59:44.820 on that line. And what I think I told this before Kathy made this what you could do 779 00:59:44.830 --> 00:59:49.150 on radio she made chocolate covered strawberries right and it didn't turn out right 780 00:59:50.040 --> 00:59:55.220 but nobody on the radio knew that because all my gosh those are so delicious. Had 781 00:59:55.230 --> 00:59:58.990 they would have covered it but they weren't actually on that strawberry right and 782 00:59:59.000 --> 01:00:03.750 they wouldn't quagmire like thanks to green building supply very. Making this place 783 01:00:03.760 --> 01:00:07.240 available to us and to everybody's Whole Foods for all the wonderful food Jan 784 01:00:07.250 --> 01:00:10.690 calling her nice to see you I do know you're back in town that's great and of 785 01:00:10.700 --> 01:00:14.690 course the Fairfield media center Jason. Strong for producing the show and thank 786 01:00:14.700 --> 01:00:17.720 you all for coming it was great to see you on July 2nd. 787 01:00:25.330 --> 01:00:26.190 Bridge it is. 788 01:00:36.680 --> 01:00:38.160 So good that it is.